Red snapper and cobia cooking suggestions

Gotta make room in the freezer for a deer and took out a gallon of crappie to do a fish fry this afternoon, but also have a couple of bags of snapper and cobia from the June trip out of Orange beach. Was just gonna fry it, but the fillets are thick. Thinking about maybe firing up the grill for the cobia and snapper. I’ve done cobia and amber jack on the grill, but not snapper. Does it hold up on the grill or should I maybe bake the snapper?

Blackened on the flattop with butter. Fresh lemon squeezed over top

+1 on the blackened suggestion - did that last summer with some fresh caught snapper & it was excellent

Cobia is a nice, firm meat. I'd recommend grilling it over charcoal. My go-to way is grilling it, then topping it with a pomegranate gastrique. Made my cooking down some pomegranate juice to a thicker sauce. Served with whole fresh sautéed green beans and a sweet potato hash. It is some fine eating.

Do what ever you want with the overrated snapper but the cobia is a different story. Cut into chunks, marinate in a little dales/zesty Italian dressing for a short time, wrap in thin bacon that has been microwaved a little, sprinkle on some cajun seasoning then put on a super hot grill. When toothpick ends are burnt, fish is done. Don't overcook. I do swordfish and mako the same way. Hope you froze it properly, over a half year is pushing it.

^^^^^^^^^
What John said.

Deep fried the crappie and the snapper throats, easy breezy and deep fried crappie is hard to beat. Used zatarans southern crispy on one batch and zatarans Cajun crispy on the second. Took the snapper fillets and gave them a light dusting of flour and seared them both sides in a cast iron skillet. Finished the snapper fillets off in the oven with a lemon/butter sauce. Good stuff! The cobia (which I’ve never cooked before tonight) I took and cut it about an inch thick steak/medallions. Hit it with the blackening season and had the grill already fired up. Very firm texture and did great on the grill. Slightly overcooked, but cobia is some great fish. Had several family and friends over for supper and no one complained about the cobia being a little overcooked. Hard to complain with a mouth full of food. Hush puppies, fries, grilled asparagus, and key lime pie. Hard to keep tabs on the grill and the deep fryer all going at the same time, but everyone left out with full bellies. Thank you guys for the suggestions!

Blackened red snapper is great. Try this if you have enough left over.
Parmesan pecan crusted fish recipe.,
mix together 2 cup Panko break crumbs, 1/2 finely chopped pecans and 1 cup of parmesan cheese,(I prefer fresh shredded then chop finely in a bullet or blender)
Pre heat oven to 400 degrees
rub some olive oil on fish fillets, then season with salt and pepper
coat one side of fish with coating mixture and place in over for 20 minutes. If you like crispy broil for the last 5 minutes.

While fish is cooking, saute one shallot finely chopped in olive oil. Add juice from one lemon and 1/2 white cooking wine. bring to boil and let it reduce by 2/3s. Turn to low and add 2 tbsp fresh tarragon 8 tbsp of butter, one tbs at a time and whisk until all butter is melted. Add 2 tbsp of capers and a splash of heavy cream, whisk and keep warm until fish is ready. Pour over fish fillets.

we usually do snapper in oven with panko and lemon juice, some blackening seasoning.

usually do throats on grill. Tough to beat

Except for crappie, I put all fish on the grill. I've never listened to the peddlers of false info, saying it was gonna fall apart. Just get a wide spatula.

I'd put crappie on the grill but it's too small to mess with on the grill.

Dont overcook the cobia. Leave it in big chunks and fry...grill...etc...to almost done. It needs to stay moist.

You just won the thread. I am now hungry all over again!